• In a medium bowl add the milk and the peeled deveined shrimp. Mix together so the milk coats the shrimp. Place in the refrigerator while you prep the other ingredients or leave for a few hours to help get rid of the shrimp’s fishy flavor.
• In a medium sized bowl combine the flour, salt, pepper, garlic powder, and paprika and mix together until well combined.
• Add oil to a skillet, about 1/2 to 1 inch thick on the sides. Heat over medium heat. While heating, drain the shrimp from the milk and add to the flour mixture. Coat the shrimp evenly then place in the hot oil leaving space between the shrimp so they don’t touch.
• Fry for 2-3 minutes on each side or until the shrimp is cooked and each side is browned. Once the shrimp is done, place on a wire rack to cool. While the shrimp is cooling prep the salad. In a large bowl add romaine lettuce and top with avocado, pickled red onion, carrots, cucumber, and cilantro. Set aside while we prep the shrimp.
• After the shrimp has cooled stir into the creamy thai chili sauce mixture and coat well. Place on top of the salad and serve by itself or with your favorite salad dressing.

For The Pickled Red Onion

• Add the apple cider vinegar, water, salt, and sugar to a saucepan. Whisk over medium heat until the salt and sugar have dissolved. Just before the mixture reaches a boil remove from heat and pour into a mason jar. Add the red onion and let sit for a few hours or overnight before using.